I do numbers 2 and 3 of the instructions first. This can simmer on low for a time while you cook the pasta and make your salad or garlic bread. Just be careful not to let it boil once you add the cream. After cooking the pasta, I just scoop it with a spaghetti fork and put it right in the sauce. I add the parsley to the sauce as well so it gets mixed in. As with so many of my recipes, this freezes and reheats well.
8 oz. dry spaghetti
2 tbsp. olive oil
1 lb. button mushrooms, thinly sliced
1-2 cloves garlic, finely chopped
1 lb. ground beef
1 tsp. kosher salt
1/4 tsp. black pepper
1 (14.5 oz.) can diced tomatoes, undrained
1 c. heavy cream
1 c. (4 oz.) grated Parmesan
1/2 c. fresh flat-leaf parsley leaves, roughly chopped
1. Cook spaghetti according to package directions.
2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the mushrooms and cook, stirring occasionally, for 6 min. Add the garlic, beef, salt and pepper. Cook until no trace of pink remains, about 5 min. Drain.
3. Add the tomatoes, bring to a boil. Reduce heat and stir in the cream and 3/4 c. of the Parmesan. Simmer until the sauce has thickened slightly, about 3 min.
4. Drain the pasta and return it to the pot. Add the sauce and toss. Divide among plates and sprinkle with the remaining Parmesan and the parsley.
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